Chef Chat: Lassaad Jeliti Is Spare No Rib's Resident Mathematician

Barbecue and tacos together under one roof may not seem to add up, but mathematician-turned-restaurateur Lassaad Jeliti found the common denominator. "It's all street food," he said back in March of his inspiration for Spare No Rib(2200 Gravois Avenue; 314-202-8244). Obviously, he was on to something -- Zagat recently named Spare No Rib one of the 15 Hottest Barbecue Joints in America.

What is the most positive trend in food, wine or cocktails that you've noticed in St. Louis over the past year?
The use of locally grown organic produce and free-range meats in restaurants is a very positive change. Being a Campari lover, the swing toward bitters in the St. Louis cocktail scene has been great.

Who is your St. Louis food crush?
Chop Suey -- best Chinese food you can find.

Who's the one person to watch right now in the St. Louis dining scene?
Ben Poremba, owner of Olio and Elaia -- our culinary-secret origins are very similar. We're both from North Africa.

Name one ingredient that best describes you.
Bacon. I work well with others.

If someone asked you to describe the current state of St. Louis' culinary climate, what would you say?
It is the best it has ever been, and it is only getting better with talented newcomers flooding the scene with creative and imaginative new concepts and dishes.

Name an ingredient never allowed in your kitchen.
White chocolate.

What is your after work hangout?
Home, with Heather and our dog, Cooper.